Friday, February 8, 2008

i loooove zachary's pizza. it was always a special treat in college to get zachary's because it's a bit expensive on a college student's budget. and these days, it's still a treat because it's so freakin' far!

i've always wondered why no other place (that i've tried) can replicate it because it didn't seem too difficult. as i usually do with things i want to make, i have an idea of how to make something, then i google it to confirm, revamp, or tweak my initial thoughts and then give it a whirl!

i gotta say, this was pretty darn close and i will no longer be making the long trek to berkeley and paying their ever increasing prices. my only complaint is that the crust that we made wasn't "flaky" or "buttery" enough, but i intend to try a few different things in future attempts to achieve perfection! until then...

it's still YUM!

i used our castiron skillet to bake this and it was super easy to get out of the pan. i suppose you could also use a cake pan or springform pan too.

here is my version. you'll probably find that i'm not too great about measuring things or doing things consistently, but the link that i adapted it from has nice measurements that probably work out great.

* proof yeast, sugar and water in mixer bowl (I used my KA Mixer) until it's bubbly (~15 mins)* add oil* stir in 4 cups of flour, and mix until smooth (add more flour if it looks like it needs it)* knead until the dough forms a ball* turn into greased bowl and let rise until doubled (an hour or two)* knead the dough by hand and split into 4 and let it rest* roll the 2 sections of dough (all 4 if you're making 2 pizzas) out pretty thinly (1/8" or less?) or until it covers at least the bottom of the pan you're using. make sure the bottom layer has enough excess to go up the side of the pan at least an inch.

* heat a bit of olive oil and saute the garlic* cut the tomatoes into chunky dices (~3/4"x~3/4" cubes or larger)* dump the tomatoes with the juice in the pan, along with the oregano and basil (to taste)* add salt, pepper and sugar to taste* simmer on low until it's not too watery (but not too thick either - about 20 mins)

FillingFill it with whatever you like. We decided to half chicken and half spinach and mushroom, our two favorites.

Grill one chicken breast seasoned with a bit of salt and pepper and cut into ~1/2"x1/2" cubes.

Pizza*Lay one of the rolled out pieces of dough in your pan and make sure it goes up the sides a decent amount (~1" at least).

*Sprinkle mozzarella cheese along the bottom, one thin layer, just enough to coat the bottom. It doesn't seem like a lot for a "deep dish" pizza, but is was enough for us and we didn't think it differed from zachary's in this respect. if you want it super cheesy, feel free to add more, but one thin layer seemed just right to us.

*Sprinkle in your toppings of choice (grilled chicken breast, spinach and mushrooms for us). Again, you don't need as much as you might think for a "deep dish" pizza. The bottom of the pan was by no means even close to being covered and had lotsa gaps, a lot more than your traditional non deep dish pizza, but like i said...we thought it was great!

*Sprinkle a bit more cheese on top of the toppings (we used 2 small handfuls for a 12" pizza) and a bit of parmesan. The parmesan is really just for a bit of extra flavor. To be honest, I'm not really sure if it made any difference at all and probably wouldn't have been missed if we omitted it.

*Lay the second rolled out piece of dough on top and "seal" the sides (it's okay if there are gaps, in fact it might be good, to let some of the steam out). Cut off the excess dough around the edges, or if you like more crust, fold it in. Poke a few holes in the top layer too. One time we made it, I opened the oven door to be greeted by the biggest pizza bubble ever!